Copper Pennies - cooking recipe

Ingredients

2 lb. carrots (4 1/2 c.)
2 med. onions, thinly sliced and separated in rings
1 med. bell pepper cut into thin strips
1 10 3/4 oz. can condensed tomato soup
3/4 c. vinegar
1/2 c. Crisco oil
1 tsp. Worchestershire sauce
1 tsp. prepared mustard
1/2 tsp. salt

Preparation

Cook carrots in small amount of boiling water just till tender (about 8-10 minutes). Drain, combine with onions and green pepper in large bowl. Stir together remaining ingredients; pour over vegetables. Cover and marinate in refrigerator. Makes 5 cups.